📝 About This Recipe
Experience the velvety, soulful essence of Mexican cuisine with this traditional homemade Crema Mexicana. Unlike standard sour cream, this cultured delight offers a thinner, pourable consistency and a nuanced, buttery tang that perfectly balances the heat of chilies. It is the essential finishing touch that elevates street tacos, enchiladas, and soups to a professional culinary standard.
🥗 Ingredients
The Culturing Base
- 2 cups Heavy Cream (high quality, pasteurized but NOT ultra-pasteurized if possible)
- 3 tablespoons Buttermilk (must contain active live cultures)
Seasoning and Flavor Balance
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1 teaspoon Fresh Lime Juice (optional, for extra brightness)
- 1/4 teaspoon Granulated Sugar (to balance the acidity)
Equipment Needed
- 1 Glass Mason Jar (sterilized)
- 1 piece Cheesecloth or Coffee Filter (to cover the jar)
- 1 Rubber Band (to secure the cover)
👨🍳 Instructions
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1
Begin by ensuring your glass mason jar is impeccably clean and dry to provide a safe environment for the beneficial bacteria.
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2
Pour the 2 cups of heavy cream into a small saucepan and place over very low heat.
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3
Gently warm the cream until it reaches approximately 100°F (38°C). It should feel just slightly warmer than lukewarm to the touch; do not let it simmer or boil.
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4
Pour the warmed cream into your sterilized glass jar.
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5
Add the 3 tablespoons of cultured buttermilk to the cream. Stir gently with a clean spoon for about 30 seconds to ensure the cultures are evenly distributed.
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6
Cover the mouth of the jar with a double layer of cheesecloth or a paper coffee filter. This allows the cream to 'breathe' while preventing dust or insects from entering.
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7
Secure the cloth or filter tightly with a rubber band.
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8
Place the jar in a warm, draft-free spot in your kitchen. A temperature between 70°F and 75°F is ideal for the culturing process.
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9
Let the mixture sit undisturbed for at least 12 hours. In cooler kitchens, this may take up to 24 hours. You will know it is ready when the mixture has thickened to a consistency similar to heavy pancake batter.
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10
Once thickened, remove the cloth cover. Stir in the sea salt, sugar, and lime juice if using.
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11
Replace the cloth with a solid lid and refrigerate the crema for at least 4 hours before serving. The cold temperature will further set the texture and develop the flavor.
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12
Before serving, give the crema a vigorous stir. If it is too thick for your liking, whisk in a teaspoon of milk to reach your desired pourable consistency.
💡 Chef's Tips
Avoid using 'Ultra-Pasteurized' cream if possible, as the high heat treatment can prevent the cream from thickening properly. If your kitchen is very cold, place the jar inside a turned-off oven with the oven light turned on; the light provides just enough warmth. Always use a clean spoon every time you dip into the jar to prevent spoilage and extend shelf life. This crema will keep in the refrigerator for up to 2 weeks; the flavor will continue to sharpen slightly over time. If the mixture hasn't thickened after 24 hours, your buttermilk cultures may have been inactive; try again with a fresh bottle of buttermilk.
🍽️ Serving Suggestions
Drizzle generously over spicy Chicken Tinga tacos to cool the palate. Use as a creamy base for 'Elote' (Mexican Street Corn) along with cotija cheese and chili powder. Swirl into a hot bowl of Black Bean Soup or Sopa de Fideo for a silky finish. Serve alongside warm churros or fresh berries for a dessert that isn't overly sweet. Pair with a crisp Michelada or a refreshing Hibiscus (Jamaica) iced tea.